Back to Salmon Salad Sandwiches

Print Options


Card Sizes

Salmon Salad Sandwiches Recipe

Salmon Salad Sandwiches Recipe

These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba
TOTAL TIME: Prep/Total Time: 10 min. YIELD:2 servings


  • 3 ounces cream cheese, softened
  • 1 tablespoon mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon dill weed
  • 1/4 to 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) pink salmon, drained, bones and skin removed
  • 1/2 cup shredded carrot
  • 1/2 cup chopped celery
  • Lettuce leaves
  • 2 whole wheat buns, split


  • 1. In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun. Yield: 2 servings.

Nutritional Facts

1 each: 463 calories, 29g fat (12g saturated fat), 87mg cholesterol, 1158mg sodium, 28g carbohydrate (5g sugars, 5g fiber), 25g protein.

Reviews for Salmon Salad Sandwiches

Sort By :

Average Rating
jeanemed User ID: 1512060 268225
Reviewed Jun. 21, 2017

"My family ate it quietly. When I asked my husband what he thought, he said, "interesting". I'm a fairly good cook so I'm not used to this reaction.

I used leftover salmon instead of canned. I also added diced green pepper. I didn't like the cream cheese--too heavy so I added another tablespoon of mayo. Just didn't like it. I guess I'm not too much of a fish salad person."

ebramkamp User ID: 702841 254661
Reviewed Sep. 26, 2016

"Moist and flavorful filling. The only change I made was to use cream cheese with veggies because that's what I had on hand. The second time I made it my husband asked me to put dill pickle slices on his. I liked mine just the way it was. Super good."

delowenstein User ID: 3766053 244729
Reviewed Mar. 1, 2016

"I used 1 5-oz. can of tuna since I didn't have salmon available. I used 1/2 of an 8-oz. container of vegetable cream cheese spread (4-oz.), but kept the dill weed, mayonnaise and lemon juice the same-I used 1/2 tsp. salt and chopped 1/2 cup baby carrots, rather than shred them.

I did not need to beat the dressing! This sandwich filling was delicious!
Thank you for sharing! delowenstein"

RetiredOldMan User ID: 8417675 228013
Reviewed Jun. 16, 2015

"Made this for 2 UK pensioners - wife and self - we loved it but quantities are *well* beyond anything we would normally eat and will probably feed us 3 x over. So - delicious but far too much; great idea .. totally agree on the carrot/celery combination addition .. I used mascarpone 'cos that was what was in our fridge. I suggest that you *keep* the bones and skin as they add nutrition .. and you really won't notice them."

elliekellie User ID: 7171078 227659
Reviewed Jun. 9, 2015

"Very good! I added some onion."

fayefoods User ID: 8168543 218967
Reviewed Jan. 27, 2015

"Really good as is. Also great if the dill is replaced with curry powder."

dzz1qy User ID: 6636475 9365
Reviewed Mar. 27, 2014


glo58bes User ID: 1072747 3561
Reviewed Apr. 9, 2013

"I use fat free cream cheese and low fat mayonnaisse. This is a great recipe!"

Miguet User ID: 4140923 9362
Reviewed Sep. 18, 2012

"I made exactly as the recipe stated. This is the BEST salmon salad sandwhich I ever tasted!"

mammadee User ID: 6343033 8425
Reviewed Nov. 14, 2011

"I had leftover salmon but didn't have all the ingredients. I used orange juice in place of the lemon juice and added 1 cup raisins. It's delicious!!!"

monafreeman User ID: 445154 9887
Reviewed Oct. 6, 2009

"My co-workers love this sandwich. I usually make for a group and use both Red and Pink canned salmon."

Loading Image